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BeanCurious Coffee

#17 Sumatra, Mandlehing

#17 Sumatra, Mandlehing

  • Giling Basah (Wet-hulled) Processing
  • Arabica Varietal
  • 900m Altitude
HK$88.00
HK$88.00
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*Full tasting notes below
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  • About this Coffee

    Sumantra, Mandelhing

    If you like your roasts dark, this bean is for you. Mandelhing beans coat your senses in a thick layer of spicy black pepper, deep pine forest aromas, sweet chocolate and lingering liquorice. Mandelhing’s heavy character doesn’t diminish with milk, cream, or oat so feel free to pull a shot and make a rather charismatic cappuccino.

    This coffee has a body that will make you blush. Voluptuous, spicy, with a kick.

    If you like your roasts dark, this bean is for you. Mandelhing (a tribe, not a place) live in a highly humid environment, making it almost impossible to dry coffee cherries thoroughly. As a result, when Mandelhing beans are hulled they still have a massive 22-40% moisture content as opposed to the standard 11~13%.  Because of the high-levels of moisture, Mandelhing coffees are very challenging to roast and the shelf-life is short. But this unique process called Giling Basah creates a coffee with flavor quite unlike anything else. 

    Mandelhing beans coat your senses in a thick layer of spicy black pepper, deep pine forest aromas, sweet chocolate and a lingering liquorice aftertaste. Mandelhing’s heavy character doesn’t diminish with milk, cream, or oat so feel free to pull a shot and make a rather charismatic cappuccino.

    Roasted light yields an interesting combination of blueberries, sugarcane and fresh herbal. Our roaster loves it but it’s an…. acquired taste? For the brave.

  • Tasting Notes

    Dark Roast
    Black Pepper, Dark Chocolate, Pine

    Roaster's Choice
    Black Pepper, Dark Chocolate, Pine

    Light Roast
    Sugarcane, Fresh Herbal, Blueberry

     

    Details

    • Home Compostable Packaging
    • Organic & Ethically Sourced
    • Always Free Shipping
    • Roasted Fresh in HK Every Week!

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How to Brew It

20g Coffee : 300ml of water

For easier math, we recommend a ratio of 20g of coffee per 300ml of water. If you are doing a drip method, aim for your grinds to be about the size of coarse salt.

Read our detailed process

Tips

Resting Your Coffee

Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.

Tips

Peak Flavor Time

Your coffee will taste best depending on the roast level:

Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date

But every bean and person is different so please experiment and find what works for you!

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No Pre-Ground Beans?

Unfortunately no. The second you grind, you expose your beans to the nemesis of delicious coffee: oxygen. Grinding introduces so much oxygen that your coffee may stale before you receive it.

To ensure you get the best tasting coffee possible, we recommend you to buy a grinder.

View our grinders